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To make these burritos, ground beef gets simmered in a hearty spiced tomato sauce, then layered into flour tortillas with refried beans, rice, and a blend of cheese. Double-wrapping them in ...
Burrito – Tex-Mex dish consisting of a wheat flour tortilla wrapped to enclose the filling; Chalupa – Mexican specialty dish; Chilaquiles – Traditional Mexican dish [1] Chimichanga – Mexican and Southwestern American dish; Corn burrito – Mexican-style dish made of corn tortilla filled with refried beans; Don Tacos – Japanese snack food
Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
Add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Pour off the excess fat. Add the chili powder, paprika, and the remaining 1 teaspoon salt and ½ ...
Ground beef or chicken can be added to the filling. The stack is often topped (montada) with a fried egg. Shredded lettuce and black olive slices may be added as a garnish. [23] Enchiladas verdes are sauced with salsa verde and typically made with white corn tortillas, filled with poached chicken breasts and topped with queso fresco. [24]
Inside of a "chile relleno burrito" [6] In a casserole form (which can be more practical for serving groups of people) [7] Tuna-filled [5] Squash blossom-stuffed [5] Mushroom-stuffed [5] Shrimp-stuffed [5] A recipe from 1914 (as "chili reinas") is published in a period guidebook to San Francisco restaurants. [8]
Add the tortillas and fry, stirring occasionally, until crisp and lightly golden, about 1 1/2 minutes. Using a slotted spoon, transfer the tortillas to paper towels to drain; season with salt. 2. In a medium soup pot, heat 2 tablespoons of the oil used to fry the tortillas. Add the onion and cook over moderate heat until softened, about 6 minutes.